Vineyard mechanization workshop, book signing to benefit scholarship fundOct. 25, 2011
Renee Threlfall, Food Science Department
FAYETTEVILLE, Ark. — Vineyard managers and viticulturists from different regions in the United States will speak at the Justin R. Morris Vineyard Mechanization Workshop and book signing Wednesday, Nov. 16, in the Food Science Building at the University of Arkansas. Proceeds from this event will go to the Justin R. Morris Scholarship Fund for food science students.
Morris, University Professor emeritus of food science, will sign copies of “Vineyard Mechanization: Development and Status in the United States and in Major Grape Producing Regions of the World,” edited by Morris and Pamela L. Brady, adjunct professor of food science.
A registration fee of $75 includes workshop materials, lunch and dinner. Registration deadline is Nov. 1. A registration form is available online at http://foodscience.uark.edu/6362.htm. Dinner only or additional dinner tickets are $30. Sponsorships are available. For more information, contact Renee Threlfall, firstname.lastname@example.org, 479-575-4677.
Morris was a pioneer in vineyard mechanization research and development. He and Tommy Oldridge, a grape grower and inventor, developed a patented mechanization system used in commercial vineyards.
Workshop presentations from 9 a.m. to 12 p.m. will begin with Terry Bates, director, Lake Erie Viticulture Research, Cornell University, N.Y., on “Mechanization for Production Efficiency in New York Concord Vineyards.”
Nick Dokoozlian, vice president for viticulture, chemistry and enology, E&J Gallo Winery in California, will speak on ”The Next Steps in Vineyard Mechanization Research.”
Keith Striegler of Flint Ridge Winegrowing Services, Fayetteville, will present “Mechanized Balanced Cropping of Chambourcin/Chardonel Grapevines.”
A panel discussion after lunch will include vineyard manager Hank Ashby, French Camp Vineyards, and Gregg Hibbits, general manager of Mesa Vineyard Management, Inc., both in California, along with Andrew Hofherr, president of St. James Winery, and Nick Pehle, Stone Hill Winery vineyard manager, both in Missouri.
Tours of the University of Arkansas Food Science Department in the Dale Bumpers College of Agricultural, Food and Life Sciences will follow the workshop. A book signing, wine reception and dinner will conclude the event.